Carrot and prawn orzo risotto

This take on a risotto is a winner for a midweek dinner. The carrots add a creamy savoury flavour and vibrant colour to the plate. Adding the prawns at the end is imperative to ensure they don’t overcook. Unlike arborio rice risotto, you can add all the stock in one hit.

Ingredients

2	Carrots, chopped (Main)
20 g	Butter, plus 1 Tbsp
1	Onion, chopped finely
2 cloves	Garlic, crushed
1	Courgette, grated
1 cup	Orzo (Main)
3 cups	Fish stock, or vegetable stock (Main)
150 g	Raw prawns (Main)
½ cup	Grated parmesan cheese
½ cup	Chopped parsley

Directions

1. Place the carrots in a pot of salted water, cooking until soft and tender. Drain and puree with a stick blender, incorporating the 20g butter. Set aside.
2. Warm the butter in a large pot. Add the onion, garlic and courgette, cooking for 5 minutes to soften. Add the orzo, stirring through, then the stock, cooking for 10 minutes to soften.
3. When the orzo is cooked, stir through the carrot puree. Next add the prawns for approx 4 minutes until pink.
4. Before serving, stir through the parmesan and parsley.

See more of Angela's tasty meals for lighter spring evenings

• Chicken and chipotle tacos
• Fried feta with honey and tomato salad